Vegan Blueberry Banana Oat Bread
Vegan Blueberry Banana Oat Bread is made with heart-healthy, wholesome ingredients and bakes up moist. It’s my new favorite quick bread for breakfast, a snack, or any time of day when the craving occurs!
I had blueberries, so I made this vegan blueberry banana oat bread. And let me tell you – it’s fabulous!
You can find plenty of quick bread using bananas in the recipe collection, like this Classic Vegan Banana Bread, Carrot Banana Bread, or this gluten-free Buckwheat Banana Bread (Gluten Free), and for variation, these Banana Chocolate Chip Muffins and Chocolate Chip + Banana + Oatmeal Bites (4 Ingredients).
For those wondering if blueberries are good in banana bread? Well, yes, they are, and I can’t think of a better way to use up the blueberries of summer!
What’s so great about this blueberry banana bread recipe:
- low-fat
- easy
- non-dairy & eggless
- not overly sweet
- healthy
- & delicious
So without further ado, let’s bake!
How To Make Vegan Blueberry Banana Oat Bread
Gather your ingredients…
- old fashioned oats
- light spelt flour
- sugar (turbinado, coconut or pure cane)
- baking powder
- baking soda
- pinch of salt
- bananas
- unsweetened almond milk
- grapeseed or light-flavored olive oil or applesauce
- fresh blueberries (frozen is ok too)
optional add-ins
- vanilla extract
- cinnamon
Mash your bananas by hand using the back of a slotted spoon or fork (shown above).
Mix together the flour, oats, sugar, baking powder, baking soda, and salt. Add to that the mashed bananas, oil, and non-dairy milk, and mix to combine, just until the flour is incorporated, don’t overmix. Gently fold in the blueberries (above left).
Pour the batter into a lightly greased 9 x 5 loaf pan. Optionally, add a few blueberries strategically to the top and sprinkle a small handful of oats over top. I added quick oats, but old-fashioned oat would look nice, too (above right).
Place in preheated oven and bake for 50 – 55 minutes, rotating once halfway through. Top will turn golden and toothpick stuck in the center will come out clean.
Once done, let cool for 15 minutes in the pan. You should be able to tilt the pan, and the loaf will come out clean. Place it on a wire rack to cool completely.
Slice and enjoy this moist and delicious vegan blueberry banana oat bread. Share with one and all!
More Vegan Baked Goods
Quick bread is easy to make and can be stored in the refrigerator or freezer to keep longer. You can never have too many variations. Give these other quick breads a try, you just may find a new favorite!
- Classic Vegan Banana Bread
- Buckwheat Banana Bread (Gluten Free)
- Applesauce Bread (Oil-Free)
- Banana Chocolate Chip Muffins
If you try this vegan blueberry banana oat bread recipe, please let us know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintVEGAN BLUEBERRY BANANA OAT BREAD
This vegan blueberry banana bread is moist, super easy to make and not overly sweet. Plus, it’s made with heart healthy, wholesome ingredients!
- Prep Time: 15 min
- Cook Time: 50 min
- Total Time: 1 hour 5 minutes
- Yield: Makes 8 – 10 slices 1x
- Category: Quick Bread
- Cuisine: Vegan
Ingredients
- 1 1/4 cups old-fashioned oats
- 1 1/4 cups flour – spelt, all-purpose, whole wheat (*see notes)
- 1/3 cup sugar (turbinado, coconut or pure cane)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- generous pinch of salt
- 2 – 3 ripe bananas, mashed (about 1 to 1 1/4 cups (220-276g))
- 1/4 cup unsweetened almond milk
- 1/4 cup grapeseed or light-flavored olive oil or applesauce
- 1 cup (100g) fresh blueberries (frozen is ok too)
optional add-ins:
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
Instructions
Preheat oven to 350 degrees F. Grease a 9 x 5 loaf pan lightly with oil.
Combine: In a medium sized mixing bowl, add the flour, oats, sugar, baking powder, baking soda, optional cinnamon and pinch of salt, stir to combine.
Mash the bananas by hand in a small bowl, using the back of a fork or slotted spoon.
Mix: To the dry ingredients, add the mashed bananas, oil, plant milk and optional vanilla, mix to combine, just until the flour is incorporated. Best practice for mixing quick bread batter: Don’t overmix, as overmixing the ingredients will cause the gluten proteins to create an elastic batter that will not rise well.
Gently fold in the blueberries.
Pour the batter into a lightly greased 9 x 5 loaf pan. Optionally, add a few blueberries strategically to the top and sprinkle a small handful of oats over top. I added quick oats, but old fashioned oat would look nice too. You can also chop old fashioned oats into smaller pieces.
Bake: Place loaf pan in oven and bake for 50 – 55 minutes, rotating the pan once halfway through. Top will turn golden and toothpick placed in the center will come out clean.
Once done, let cool for 15 minutes in the pan. You should be able to tilt the pan and the loaf will come out clean, place on rack to cool completely.
Store covered on the counter for up to 3 days or in the refrigerator up to 1 week. Keep in the freezer for up to 3 months – place completely cooled loaves in freezer containers or bags. Thaw the wrapped loaves overnight in the refrigerator.
Notes
*If using other flours with gram weights, please refer to this guide from King Arthur: Ingredient Weight Chart
I found this bread to be great as is, without any of the optional add-ins, but I’ve added them as an option to keep it varied and versatile.
If by chance your batter is on the dry side, this can happen when using all-purpose or whole wheat flour, you will most likely need to add a little extra non-dairy milk, about 3 – 4 tablespoons will do.
If you don’t have baking soda on hand, use 1 tablespoon of baking powder, which will work fine. You just may not get as golden of a top as the baking soda would add.
I just made this. What a winner. It’s tasty, easy to and quick to make and it almost feels healthy with the oats so you don’t feel quite so guilty about eating two pieces in a sitting! ;)
Keeper! Dense but not heavy and the perfect amount of sweetness-I was out of applesauce and used additional banana-delicious toasted with coffee! Thank you!
I made this recipe into 12 muffins and the baking time was about 28-30 minutes with extra blueberries in the batter (also I used all purpose flour and added 3T soy milk). Delicious recipe, will be making again!
Would cassava flour be ok?
Great question Betsy! I’ve never worked with cassava flour before so I’m not sure how it would turn out. I see you can sub 1-1 flour ratio with cassava, but results can vary depending on the recipe. If you’re up for an experiment, give it a try. Otherwise I would stick to recipes specifically calling for cassava. If you do try, please let us know as it would be helpful to others as well!
Hi!
I did your vegan banana bread and it was so yummy!
I’d like to try this one now but…It is ok if I’d do it without the oats? I just got a bit to sprinkle on top. Also,I got frozen blueberries. To add them,you’d need to leave them room temperature first or no?
Thank you!
I made this this morning and it is a keeper and I have already shared the recipe! The only thing I did differently was use applesauce and cooked it about 70 minutes. Most of my breads have been coming out very heavy because I have been doing too many recipe substitutes to keep them oil free, but this one was already perfect. My Mother, a couple of sisters and I are trying to go completely plant based due to heart issues and this is something we can eat and not worry that it is bad for us. Thanks for testing it out and sharing. I think it will be a weekly staple
Really good banana bread recipe. I substituted teff flour and oats, and used applesauce instead of oil. It came out delicious and moist. Will definitely make it again.
I just made this recipe and it came delicious! I added the recommended cinnamon and vanilla, and substituted whole wheat flour for the spelt flour. I used frozen bananas that I let come to room temperature, and the bread came out great! Will make again!
Made this bread today, it turned out great! I only had regular sugar on hand so I used that and used a combination of almond flour, regular flour, and whole oats. I added both cinnamon and vanilla and an additional 3 tbsp of almond milk to moisten the batter. I am very recently dairy free and I love my baked goods, so glad to have a recipe that not only works for me but tastes great too!
Glad it was a success! Thanks for sharing, Danielle and enjoy the rest of the loaf! Cheers :)
I made this as muffins instead of a loaf. Fantastic! I also threw in a few raspberries and some flax. I used apple sauce in place of the oil!
I the idea of making muffins! Thanks for the inspiration, Gretchen!
I am a follow the directions to a “T” person, not a natural baker…. The directions did not mention the vanilla and cinnamon so I only noticed after I’d put the blueberries in so probably should have put cinnamon with the dry ingredients and vanilla with wet… Ugh.. I took it out and added them but probably just ruined it so will let you know how it turns out.
As I mentioned it was user error, but even with my mess up (having to stir in cinnamon and vanilla later, the texture was fine, probably didnt rise as much as it would have without my mess up. I will be sure and add the cinnamon with the dry and vanilla with the wet next time.